In stockpot add butter and onions, cook over med-high heat for about 5 minutes.Add sliced potatoes, onions and chicken broth, cover and bring to a boil. Reduce heat to a simmer, add Garlic Goodness and cook until potatoes are tender.Remove from heat, with an immersion blender blend until smooth or leave a little chunky. If using a blender, blend in batches, just make sure the center of the blend lid is removed, place a towel over top of the lid.Once blended add back to pot, add salt and add half and half, warm on low and serve.Optional – Add onions straws and chives for a garnish.

In a large stock pot over med-high heat bring broth to a boil, covered, then add rice, chicken and seasonings, cover and reduce to low until rice is cooked. In a medium bowl add water and cornstarch and whisk, then add eggs and beat until completely blended, whisk in lemon juice. Take 4 cups of the hot soup and slowly add to the egg mixture while whisking constantly so that the mixture will not break. Stir mixture into the rest of the soup. Season to taste and serve immediately, garnish each bowl with a lemon slice and a few baby spinach leaves.

Paired with Leffe Beer

Pho Bo (Vietnamese Soup, this picture was taken before broth was added)

Post navigation

Chef Amy

I cook, I teach, now come with me and let me show you easy simple delicious recipes that you can do right in your own home.
I love it when people eat my food and that puts a smile on their face, so let me put a smile on your face!!
Need help with a recipe...ask me...need help coming up with something for dinner...ask me.
I'm here for your cooking pleasure!!!